Keto Strawberry Cheesecake Cups – Creamy, Fresh, and Low-Carb
These keto strawberry cheesecake cups taste like dessert from a bakery, but they’re simple enough for a weeknight treat. You get a smooth, creamy filling, a buttery almond crust, and bright strawberry flavor without the sugar crash. They set up quickly, look pretty, and portion out perfectly for parties or snack time.
If you miss cheesecake on a low-carb diet, this hits the spot without a lot of fuss.
Ingredients
Method
- Prep the pan. Line a 12-cup muffin tin with liners. Preheat your oven to 325°F (160°C).
- Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granular sweetener, and a pinch of salt. Stir in 5 tablespoons melted butter until it looks like damp sand.
- Press and par-bake. Divide the crust mix among the liners (about 1 to 1 1/2 tablespoons each). Press flat with the back of a spoon. Bake for 7–9 minutes, until lightly golden at the edges. Let cool while you make the filling.
- Soften the cream cheese. In a large bowl, beat 16 ounces cream cheese until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
- Sweeten and flavor. Add 1/2 cup sweetener, 1 teaspoon vanilla, 1 teaspoon lemon zest, and 1 teaspoon lemon juice. Beat until well combined and silky.
- Add eggs and cream. Beat in 2 eggs, one at a time, on low speed just until incorporated. Fold in 1/4 cup heavy cream. Don’t overmix—this keeps the cups from puffing and cracking.
- Make the strawberry swirl. Blend or mash 3/4 cup chopped strawberries with 1–2 teaspoons sweetener and a tiny pinch of salt. If juicy, simmer for 3–4 minutes to thicken slightly, then cool. You want a spoonable sauce, not watery puree.
- Fill the cups. Spoon the cheesecake batter over the cooled crusts, filling each liner about 3/4 full. Drop 1 teaspoon strawberry sauce on top of each and swirl lightly with a toothpick.
- Bake gently. Bake at 325°F for 16–20 minutes. The edges should look set, and the centers should jiggle slightly. Do not overbake.
- Cool and chill. Let the cups cool in the pan for 30 minutes, then transfer to the fridge for at least 2 hours, preferably 4. They’ll firm up and develop that classic cheesecake texture.
- Serve. Top with a thin strawberry slice or a dollop of whipped cream if you like. Keep the portions small—they’re rich and satisfying.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This recipe balances comfort and convenience. You still get that classic cheesecake taste, minus the long bake time and heavy carbs. The crust uses almond flour and butter for a nutty, rich base that stays crumbly but tender.
The filling is lightly sweet and tangy, and the strawberry swirl adds a pop of color and freshness.
Best of all, the ingredients are basic and budget-friendly. You don’t need fancy tools or a water bath. Just a bowl, a mixer, and a muffin pan, and you’re good to go.
Shopping List
- Almond flour (finely ground)
- Unsalted butter
- Granular erythritol or allulose (or your preferred keto-friendly sweetener)
- Cream cheese (full-fat, brick style)
- Heavy cream
- Eggs
- Vanilla extract
- Lemon zest and a squeeze of lemon juice (optional but recommended)
- Fresh strawberries (or frozen, thawed and drained)
- Pinch of salt
- Muffin liners or silicone muffin cups
Instructions
- Prep the pan. Line a 12-cup muffin tin with liners.
Preheat your oven to 325°F (160°C).
- Make the crust. In a bowl, mix 1 1/2 cups almond flour, 3 tablespoons granular sweetener, and a pinch of salt. Stir in 5 tablespoons melted butter until it looks like damp sand.
- Press and par-bake. Divide the crust mix among the liners (about 1 to 1 1/2 tablespoons each). Press flat with the back of a spoon.
Bake for 7–9 minutes, until lightly golden at the edges. Let cool while you make the filling.
- Soften the cream cheese. In a large bowl, beat 16 ounces cream cheese until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
- Sweeten and flavor. Add 1/2 cup sweetener, 1 teaspoon vanilla, 1 teaspoon lemon zest, and 1 teaspoon lemon juice.
Beat until well combined and silky.
- Add eggs and cream. Beat in 2 eggs, one at a time, on low speed just until incorporated. Fold in 1/4 cup heavy cream. Don’t overmix—this keeps the cups from puffing and cracking.
- Make the strawberry swirl. Blend or mash 3/4 cup chopped strawberries with 1–2 teaspoons sweetener and a tiny pinch of salt.
If juicy, simmer for 3–4 minutes to thicken slightly, then cool. You want a spoonable sauce, not watery puree.
- Fill the cups. Spoon the cheesecake batter over the cooled crusts, filling each liner about 3/4 full. Drop 1 teaspoon strawberry sauce on top of each and swirl lightly with a toothpick.
- Bake gently. Bake at 325°F for 16–20 minutes.
The edges should look set, and the centers should jiggle slightly. Do not overbake.
- Cool and chill. Let the cups cool in the pan for 30 minutes, then transfer to the fridge for at least 2 hours, preferably 4. They’ll firm up and develop that classic cheesecake texture.
- Serve. Top with a thin strawberry slice or a dollop of whipped cream if you like.
Keep the portions small—they’re rich and satisfying.
Storage Instructions
- Refrigerator: Store in an airtight container for 4–5 days. Keep them covered to prevent drying out.
- Freezer: Freeze on a sheet pan until solid, then transfer to a freezer bag or container. They keep well for up to 2 months.
Thaw overnight in the fridge.
- Serving from cold: For best texture, let them sit at room temperature for 10 minutes before eating.
Benefits of This Recipe
- Keto-friendly: Uses almond flour and low-carb sweetener to keep net carbs low.
- Built-in portion control: Individual cups make it easier to enjoy dessert without going overboard.
- Fast and fuss-free: No springform pan or water bath. Short bake time, minimal effort.
- Customizable: Works with different berries, sweeteners, and flavors without losing the creamy cheesecake base.
- Meal prep friendly: Stores and freezes well, so you can make a batch for the week.
What Not to Do
- Don’t overbake. If the centers are fully set in the oven, they’ll turn dry and grainy as they cool.
- Don’t skip softening the cream cheese. Cold cream cheese leads to lumps and overmixing.
- Don’t add watery strawberry sauce. Too much moisture prevents a clean set and can make the crust soggy.
- Don’t use reduced-fat cream cheese. Full-fat gives you the right texture and less carbs.
- Don’t rush chilling. The cool-down time is what sets the structure and flavor.
Recipe Variations
- No-bake version: Skip the eggs. Whip 1/2 cup heavy cream to soft peaks and fold into the sweetened cream cheese.
Chill in cups with the almond crust; add strawberry sauce on top.
- Chocolate-dipped edge: After chilling, dip the tops in melted sugar-free dark chocolate and let set. Adds a crisp, decadent shell.
- Lemon-strawberry: Increase lemon zest to 2 teaspoons and add 1 tablespoon lemon juice to the filling. It brightens the strawberry swirl.
- Berry swap: Use raspberries, blackberries, or a mix.
Strain seeds if you prefer a smoother sauce.
- Pistachio crust: Replace 1/2 cup almond flour with finely ground pistachios and add a pinch of cardamom.
- Protein boost: Beat in 1 scoop unflavored or vanilla whey isolate with the sweetener. You may need 1–2 tablespoons extra cream if it thickens too much.
FAQ
How many net carbs are in each cup?
Exact carbs vary by sweetener and strawberry amount, but most versions land around 3–5 net carbs per cup. For precision, plug your brands into a nutrition calculator.
Can I use coconut flour instead of almond flour?
Coconut flour isn’t a 1:1 swap.
It’s far more absorbent and will make the crust dry and crumbly. If you must use it, combine 1/3 cup coconut flour with 1/4 cup finely chopped nuts and 5–6 tablespoons butter, then adjust to reach that damp-sand texture.
What’s the best keto sweetener for this recipe?
Allulose gives the smoothest texture and no cooling effect but can brown a touch faster. Erythritol keeps things crisp in the crust and works well in the filling.
Monk fruit blends are also great. Taste and adjust to your preference.
Can I make these without eggs?
Yes. Use the no-bake variation: whip cream and fold into sweetened cream cheese.
Chill well. This version relies on cold-set rather than baking.
Why did my cheesecake cups crack?
Cracks usually come from overmixing, overbaking, or sudden temperature changes. Mix on low, stop when combined, bake until just set, and cool gradually before chilling.
Do I need to strain the strawberry sauce?
No, unless you want an ultra-smooth swirl.
If your berries are seedy or the sauce looks watery, a quick simmer or a light strain helps improve texture.
Can I use frozen strawberries?
Yes. Thaw and drain first. They’re juicier than fresh berries, so simmer briefly to thicken before swirling.
How can I make the crust sturdier?
Pack the crust firmly and bake until lightly golden.
For extra structure, add 1 tablespoon finely ground flaxseed or 1 tablespoon coconut flour to the almond mix.
What if I don’t have muffin liners?
Use silicone muffin cups and pop them out after chilling. Paper liners are still easiest for neat edges and transport.
Can I make them ahead for a party?
Definitely. Make them 1–2 days ahead, store covered in the fridge, and garnish just before serving.
They hold shape beautifully when chilled.
Final Thoughts
These Keto Strawberry Cheesecake Cups deliver everything you want in a dessert: creamy, tangy, sweet, and satisfying, with a bright pop of berry flavor. They’re simple to prep, easy to store, and friendly to low-carb goals. Make a batch on Sunday, stash them in the fridge, and you’ve got a foolproof treat ready whenever the craving hits.
If you’re looking for a reliable keto dessert that actually feels special, this is it.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
